S+S chow: portobello fries with basil aioli

It is getting to be that time of the year where we are DEFINITELY craving savory dishes. Hello Fall! Today we are sharing a recipe with you that can be used as a side or as an appetizer. These are divine! You will not be disappointed. If you are not jazzed on the aioli, substitute with homemade ranch dressing. Nom. Nom. S+S is taking a little three day weekend, so we shall meet again Monday morning. Have a fabulous weekend lovelies!

{a cozy kitchen}

For Portobello Fries:
1/2 cup of bread crumbs 
2 tablespoons of grated Parmesan cheese or Pecarino
Pinch of red crushed pepper flakes
1/8 teaspoon of garlic powder
1/8 teaspoon of oregano
Salt and Pepper
2 portobellos
2 large eggs, beaten


For Basil Aioli:
2 Tbsp. olive oil
¼ cup packed basil leaves
½ tsp. lemon juice
1 medium garlic clove, pressed
Pinch of salt
½ cup mayonnaise

Directions for Portobello Fries:

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray.  On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper.  In a small to medium bowl, beat the two large eggs.

Cut the portobello mushrooms into 1/8″ slices.  One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly.  Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

Directions for Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife.

Put the mayonnaise in a small bowl. Add the basil mixture, and stir well to mix.